Tuesday, 7 October 2014

Parsnip and Sweet Potato Soup

It's October!  Where did the summer go? Still, now it's time to pack up your shorts and pull out those woolly jumpers, that can only mean one thing - it's soup season again (aka The Most Wonderful Time Of The Year)

I was in two minds  about starting up the soup blog again; after all, there must be a finite number of soups a man can cook, right? So yesterday, I was opening a carton of soup for my lunch and two things struck me - firstly that I feel guilty every time I buy soup rather than making it, especially as cooking soup is as easy as falling off a log, but less painful, and secondly, that most shop bought soups are usually hugely disappointing. As if to prove my point, the Goan Spicy Lentil and Chicken soup that I eat was slightly bitter tasting, had woody vegetables and left me feeling sad rather than being a hug in a bowl, like all good soups should be

To ease myself back into blogging (and soup making) I set myself the challenge of opening up the vegetable drawer of the fridge, grabbing the first few things that I could lay my hands on and tuning them into a tasty soup.  Just to get myself back into the swing of things.

The first things I pulled out were a can of beer, a bottle of vodka and a lime.  Which would make an awesomely demented cocktail, but not really good for soup.  The next dive into the fridge yielded sweet potatoes and parsnips.  This, I thought to myself, I can work with...

So some quick thinking, a look in the spice cupboard and viola,  a simple, rich and tasty soup that took about 5 minutes to make, 30 minutes to simmer and then was ready for lunch.

Can't say easier than that, can you?  So shut up and make some soup...

2 Onions
2 Parsnips
2 Sweet Potatoes
2 Cloves of Garlic
2tsp Finely chopped Ginger
1tbsp Lemon Juice
1tsp Turmeric
1tsp Cumin
1tsp Dried Chili Flakes
1tsp Salt
1.2l Stock
Fresh Coriander

1. Chop the onions and fry fry gently until golden

2.  Peel and chop the sweet potato and parsnip.  Add these to the onions and sweat gently for a few minutes until the start to soften

3.  Add the stock, ginger, garlic and spices.  Bring the soup to the boil then cover and simmer for 30 minute, or until all the vegetables have softened

4.  Using a stick blender, purée the soup until smooth.  Adjust seasoning to taste.

5.  Garnish each bowl of soup with yoghurt and fresh coriander.  Enjoy!

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